Rice with summer truffle - 250g
Ingredients for 3 p
Summer Truffle rice (250g)
Butter with summer truffle (4 tablespoons full kitchen)
Bianchetto Truffle fondue (90g)
Salt to taste
Fresh season Truffle
Put a pot with water and salt to taste, to boil
Put a generous spoonful of butter, in the pan with the rice, to grill it lightly
Slowly add the water that has become hot, turning the rice with the ladle
Melt the fondue in a slow-burning saucepan
When the rice is al dente, add it to the pan
Serve the risotto by adding grated fresh truffles
Arborio rice, dried onion, dried Italian summer truffle (Tuber aestivum Vitt.) 1%, dried garlic, dried parsley, aroma.
Storage: The product can be stored at room temperature, away the light.